Baked Cottage Cheese Cheesecake
Who knew cottage cheese could do dessert this well? This protein-packed baked cheesecake is low-key impressive, super easy, and totally snackable. A dad-approved sweet win.
Ingredients
- 2 cups cottage cheese blended smooth
- 3 eggs
- ½ cup sugar or keto sweetener for low-carb
- 1 teaspoon vanilla extract
- ¼ cup almond flour optional, for gluten-free crust or base
- berries or jam for topping
Instructions
- Preheat your oven to 350°F (175°C). Grease a round baking pan.
- Blend the cottage cheese until smooth using a blender or food processor.
- In a bowl, mix the blended cottage cheese with eggs, sugar, and vanilla until fully combined.
- If using almond flour, spread it in the base of the pan to form a light crust.
- Pour the cottage cheese mixture into the pan and smooth the top.
- Bake for 45 minutes or until the center is set and the top is lightly golden.
- Cool completely, then top with berries or jam before serving.
Notes
Not your average cheesecake—this one’s lighter, higher in protein, and won’t leave you in a sugar coma. Make it keto by swapping sugar for erythritol. Store leftovers in the fridge for up to 4 days. Great for breakfast, dessert, or that 3pm snack attack.
Nutrition
Calories: 160kcalCarbohydrates: 15gProtein: 10gFat: 6gSaturated Fat: 2.5gCholesterol: 80mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 2mgCalcium: 100mgIron: 0.7mg
Tried this recipe?Let us know how it was!